Efnisyfirlit

• COVER
• TITLE PAGE
• PREFACE
• WHAT’S NEW
• THE RECIPES
• NUTRITIONAL INFORMATION
• GOALS AND ORGANIZATION OF THIS BOOK
• THE ROLE OF THE CHEF-INSTRUCTOR
• FEATURES
• DIGITAL RESOURCES AND SUPPLEMENTS
• E-BOOK
• ADDITIONAL STUDENT AND INSTRUCTOR RESOURCES
• ACKNOWLEDGMENTS
• REVIEWERS
• WILEY CULINARE-COMPANION™ RECIPE MANAGEMENT SOFTWARE
• MEDIA LIBRARY
• 1 THE FOOD-SERVICE INDUSTRY
• A HISTORY OF MODERN FOOD SERVICE
• THE ORGANIZATION OF MODERN KITCHENS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 2 SANITATION AND SAFETY
• FOOD HAZARDS
• MANAGING FOOD SAFETY
• MANAGING WORKPLACE SAFETY
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 3 TOOLS AND EQUIPMENT
• COOKING EQUIPMENT
• PROCESSING, HOLDING, AND STORAGE EQUIPMENT
• POTS, PANS, AND CONTAINERS
• MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT
• 4 MENUS, RECIPES, AND COST MANAGEMENT
• MENUS
• RECIPES
• MEASUREMENT
• KITCHEN MATH
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 5 NUTRITION
• NUTRIENTS
• BALANCED DIETS AND MENUS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
• HEAT AND FOOD
• HEAT MANAGEMENT
• COOKING METHODS
• EMULSIONS
• BUILDING FLAVOR
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 7 MISE EN PLACE
• PLANNING AND ORGANIZING PRODUCTION
• USING THE KNIFE
• OTHER MISE EN PLACE TASKS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 8 STOCKS
• INGREDIENTS
• PROCEDURES
• REDUCTIONS AND GLAZES
• CONVENIENCE BASES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 9 SAUCES
• SAUCE STRUCTURE
• SAUCE FAMILIES
• SAUCE PRODUCTION
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 10 SOUPS
• UNDERSTANDING SOUPS
• CLEAR SOUPS
• THICKENED SOUPS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 11 UNDERSTANDING VEGETABLES
• CONTROLLING CHANGES DURING COOKING
• GENERAL COOKING AND QUALITY FACTORS
• HANDLING FRESH VEGETABLES
• HANDLING PROCESSED VEGETABLES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 12 COOKING VEGETABLES
• BOILING AND STEAMING
• SAUTÉING AND PAN-FRYING
• BRAISING
• BAKING
• BROILING AND GRILLING
• DEEP-FRYING
• QUESTIONS FOR DISCUSSION
• 13 POTATOES
• UNDERSTANDING POTATOES
• COOKING POTATOES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
• DRIED LEGUMES
• GRAINS
• PASTA, NOODLES, AND DUMPLINGS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 15 COOKING METHODS FOR MEAT, POULTRY, AND FISH
• ROASTING AND BAKING
• BARBECUING
• BROILING AND GRILLING
• SAUTÉING
• PAN-FRYING
• DEEP-FRYING
• SIMMERING AND SUBMERSION POACHING
• SHALLOW POACHING
• STEAMING
• BRAISING
• SOUS VIDE COOKING
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 16 UNDERSTANDING MEATS AND GAME
• COMPOSITION AND STRUCTURE
• BASIC QUALITY FACTORS
• THE BASIC CUTS
• MEAT SELECTION, FABRICATION, AND STORAGE
• COOKING AND HANDLING MEATS
• VARIETY MEATS, GAME, AND SPECIALTY MEATS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 17 COOKING MEATS AND GAME
• ROASTING, BAKING, AND BARBECUING
• BROILING, GRILLING, AND PAN-BROILING
• SAUTÉING AND PAN-FRYING
• SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE
• BRAISING
• QUESTIONS FOR DISCUSSION
• 18 UNDERSTANDING POULTRY AND GAME BIRDS
• IDENTIFICATION
• HANDLING AND COOKING
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 19 COOKING POULTRY AND GAME BIRDS
• ROASTING AND BAKING
• BROILING AND GRILLING
• SAUTÉING, PAN-FRYING, AND DEEP-FRYING
• SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE
• BRAISING
• DRESSINGS AND STUFFINGS
• QUESTIONS FOR DISCUSSION
• 20 UNDERSTANDING FISH AND SHELLFISH
• FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION
• HANDLING AND COOKING
• SHELLFISH: MOLLUSKS AND CEPHALOPODS
• SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 21 COOKING FISH AND SHELLFISH
• BAKING
• BROILING AND GRILLING
• SAUTÉING AND PAN-FRYING
• DEEP-FRYING
• POACHING AND SIMMERING
• STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES
• SEAFOOD SERVED RAW
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 22 SALAD DRESSINGS AND SALADS
• SALAD DRESSINGS
• SALAD INGREDIENTS
• SALAD PRESENTATION
• PROCEDURES AND RECIPES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 23 SANDWICHES
• SANDWICH COMPONENTS
• PREPARING SANDWICHES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 24 HORS D’OEUVRES
• SERVING HORS D’OEUVRES
• CANAPÉS
• COCKTAILS AND RELISHES
• DIPS
• MISCELLANEOUS HORS D’OEUVRES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 25 BREAKFAST PREPARATION
• EGGS
• BREAKFAST BREADS, CEREALS, AND MEATS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 26 DAIRY AND BEVERAGES
• MILK, CREAM, AND BUTTER
• CHEESE
• COFFEE AND TEA
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 27 COOKING FOR VEGETARIAN DIETS
• UNDERSTANDING VEGETARIAN DIETS
• MENUS FOR VEGETARIAN DIETS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 28 SAUSAGES AND CURED FOODS
• CURING AND SMOKING
• SAUSAGES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 29 PÂTÉS, TERRINES, AND OTHER COLD FOODS
• THE HANDLING AND SERVICE OF COLD DISHES
• ASPIC
• SPECIAL FORCEMEAT DISHES
• TERRINES BASED ON MOUSSELINES OR GELATIN
• FOIE GRAS, LIVER TERRINES, AND RILLETTES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 30 FOOD PRESENTATION
• HOT FOOD PRESENTATION
• COLD FOOD PRESENTATION AND BUFFET SERVICE
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 31 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS
• FORMULAS AND MEASUREMENT
• MIXING, BAKING, AND STORING PROCESSES
• INGREDIENTS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 32 YEAST PRODUCTS
• YEAST DOUGH PRODUCTION
• LAMINATED DOUGHS
• MAKEUP TECHNIQUES
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 33 QUICK BREADS
• MIXING AND PRODUCTION METHODS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 34 CAKES AND ICINGS
• MIXING PROCEDURES
• HANDLING AND BAKING CAKE BATTERS
• ICING PRODUCTION AND APPLICATION
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 35 COOKIES
• COOKIE CHARACTERISTICS AND THEIR CAUSES
• MIXING METHODS
• TYPES AND MAKEUP METHODS
• PANNING, BAKING, AND COOLING
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 36 PIES AND PASTRIES
• PIE DOUGHS
• ASSEMBLING AND BAKING PIES
• PIE FILLINGS
• PASTRIES, MERINGUES, AND FRUIT DESSERTS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• 37 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES
• SYRUPS AND DESSERT SAUCES
• BASIC CUSTARDS AND CREAMS
• PUDDINGS
• BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS
• FROZEN DESSERTS
• TERMS FOR REVIEW
• QUESTIONS FOR DISCUSSION
• APPENDIX 1: METRIC CONVERSION FACTORS
• APPENDIX 2: STANDARD CAN SIZES
• APPENDIX 3: APPROXIMATE WEIGHT-VOLUME EQUIVALENTS OF DRY FOODS
• APPENDIX 4: KITCHEN MATH EXERCISES: METRIC VERSIONS
• APPENDIX 5: EGGS AND SAFETY
• BIBLIOGRAPHY
• GLOSSARY AND COOKING VOCABULARY
• SUBJECT INDEX
• RECIPE INDEX
• END USER LICENSE AGREEMENT